Cannon
Ken Cannon, Emporia State alumni, recently participated in the Kansas state governor’s race, running on the Independent ticket.
“We wanted to listen and hear what Kansans wanted to say,” Cannon said.
Republican candidate Sam Brownback won this year’s race. Although Cannon did not win, he still believed that his “campaign platform was the best platform of the four candidates.”
Dan Faubion, owner of Faubion Tank Company, has known Cannon for two years and decided to run the governor’s race with him. Faubion said it was a really good experience.
Ray Makalous, owner of Ray E. Makalous and a Financial Services Consultant, has known Cannon since last year. Makalous said it was a really hard time for Cannon and he worked very hard.
“His father died in September and it was hard for him to keep running the race, shaking people’s hands when he just lost his father,” Makalous said.
With a strong belief in establishing a “grass-roots” following, Cannon and his wife, Connie Cannon, travelled throughout Kansas in their recreational vehicle on the campaign trail for nearly 40,000 miles. Cannon and his wife lived in Salina for nine years and now live in Andover. Cannon bicycled from the Colorado state line to the Missouri River, with the Bike across Kansas group in June.
“I can always lay claim to the fact that I was the first gubernatorial candidate to ride a bicycle across the state of Kansas,” Cannon said.
Cannon said the reason why he chose to run for the governor’s seat was that the partisan politics that were taking place in Kansas created more issues and that thinking was not taking the state and the citizens forward.
“I felt and still believe that a third party candidate could put together the best team because that third party candidate could assemble the best people from all parties,” Cannon said.
He used the motto “HERE BY CHOICE” in the campaign.
“He (Cannon) is a highly intelligent individual with so much energy, and he worked extremely hard on it,” Faubion said.
After Cannon spoke at a political forum in Sedan, KS, Cannon was asked to run on the ticket for the Reform Party.
“By making that move to the Reform Party, it meant that my name would definitely be on the ballot for the November election. It also meant that I would no longer have to get 5,000 signatures in order to have my name appear on the ballot,” Cannon said.
As a huge believer in creating a team atmosphere, which is “where everyone knows what their role is and they fulfill that role to the best of their ability.” Cannon said his educational career, training in leadership and “Dream Weavers” all helped prepare him for his run for the governor’s seat.
“I believe that I will continue in politics. I believe that I can make a difference,” Cannon said.
Before participating in the race, Cannon worked in education for 36 years, which covered 15 years in the classroom, 18 years as a principal and three years as a college professor and dean of education.
Cannon studied English and social sciences in ESU.
“I had outstanding teachers who played a major role in my life and were very influential, and I felt like I could make the same kind of difference in the lives of young people,” Cannon said.
With the true enjoyment of the relationships that he developed with students and co-workers throughout the education career, Cannon said it is quite satisfying to have students maintain contact with him regarding what happens in their lives.
Still caring about students in ESU, Cannon advised students to enjoy college life and said that it’s important to get involved.
“Prepare yourselves academically and prepare yourself to live life. Always do your best and be willing to outwork everyone around you,” Cannon said.
Lauren Lau
Formulating with UF milk.(Dairy Detective)(Ultrafiltered milk)
Dairy Foods January 1, 2005 | Gerdes, Sharon Q I’ve been seeing “ultrafiltered milk” on ingredient labels lately. Is this a new ingredient? How can I incorporate it into my new dairy-based beverages and other dairy products?
A Ultrafiltered (UF) milk is a versatile ingredient that has been around for almost a decade. It has recently become a hot item with dairy processors and food and beverage manufacturers that are offering lower-carbohydrate versions of everything from milk to yogurt to ice cream.
UF milk is a fluid ingredient that contains lower levels of lactose and higher levels of protein than regular milk. During the UF process, milk is passed through a membrane that separates the components by size. The larger milk proteins and milkfat become the retentate stream, or UF milk, while the water, lactose and milk minerals become the permeate stream. The dry version of this product is called milk protein concentrate.
An additional process called diafiltration results in additional carbohydrate removal. Diafiltration involves adding water to the retentate as it is being ultrafiltered to reduce product viscosity and remove even more lactose and minerals.
One of the reasons for the popularity of UF milk is that it has both fresh dairy flavor and good solubility. Manufacturers can also eliminate the step of hydrating a dry dairy ingredient. Another advantage of UF milk is that the total carbohydrate content can be dropped to lower levels without the use of dietary fibers and sugar alcohols, thus eliminating the “net-carb” definition and the laxative-effect problems that can be associated with too much fiber and sugar alcohol in the diet. go to web site too much fiber
Some manufacturers produce the ingredient in-house for use in their own products, primarily processed cheese. Bruce Blanchard, sales mgr., GEA Filtration, Hudson, Wis., estimates that there are 25 to 30 plants producing UF milk for their own use in the United States. “A few installations process two to three million pounds of UF milk per day,” Blanchard says.
DMI is aware of at least three suppliers currently offering UF milk for sale as an ingredient. UF milk is typically shipped in tanker trucks, and further pasteurization or repasteurization is required at the destination site. No U.S. standards of identity exist for any UF milk products, and specifications vary. go to site too much fiber
UF milk has been marketed commercially since 1996, according to Bob Fassbender, technical dir., TC Jacoby & Co., St. Louis, Mo. The whole milk UF product has been used primarily for cheesemilk standardization. A typical product might contain 10% to 12% protein and less than 5% lactose. “UF skim milk and diafiltered UF skim milk are recent additions, within the past two years,” Fassbender says. “These UF ingredients are used to produce an array of lower-carb versions of yogurt, milk and ice cream, as well as some exciting new dairy beverages, including coffee beverages. In a “cold-single-pass system,’ the lactose level is about 4.5% on a wet basis. With diafiltration the lactose can drop to as low as 1% or less.” Diafiltered UF milk is often custom-tailored to meet food manufacturers’ specifications for lower-carb dairy products.
UF milk is used to produce the Hood[R] Carb Countdown[TM] dairy beverage, which contains 3g of lactose per 8-oz serving, compared to 12g for regular milk. The majority of new product introductions using UF milk are in the yogurt category. Dannon Light ‘n Fit[R] Carb Control[TM] cultured dairy snack has 3g carbohydrates and claims 80% less sugar and a third fewer calories than regular low-rut yogurt. Yoplait[R] Ultra[TM] with 8g carbohydrates and 5g sugar claims 70% fewer carbohydrates and sugars than regular low-fat yogurt. In addition to containing UF milk, most of these products include added whey protein or nonfat dry milk to boost the protein content. Almost all use sucralose to enhance the sweetness, while a few use a combination of alternative sweeteners.
As these new products do not meet the standards of identity for traditional dairy products, and in the absence of carbohydrate labeling guidelines from FDA, the dairy and beverage industries have created a variety of names and claims to describe these new dairy and dairy-based products. One route has been to use a new product name such as “dairy beverage” or “cultured dairy snack.” Other companies have used a nutrient descriptor to modify the name of the traditional dairy product, such as “reduced-sugar, low-fat yogurt.” UF milk is also being used to create lower-carb versions of other popular dairy-based products such as Hood Carb Countdown Lowfat Yogurt Smoothie, which is Atkins[R]-approved and fortified with whey protein isolate. Skylar Haley, Pleasanton, Calif., has ventured into new territory with its AchieveOne[TM] coffee beverage with UF milk protein concentrate.
Using UF milk as an ingredient may require some formula adjustments. Lactose not only adds sweetness, it also modifies texture, especially in frozen desserts in which it affects freezing point. DMI application labs can assist product developers working with UF milk to optimize flavor and create a texture more similar to traditional dairy products. Call us at 800/248-8829 to learn how to incorporate UF milk into your next dairy or dairy-based product introduction and for resources on regulatory issues.
Dairy Management Inc.[TM] (DMI) is the domestic and international planning and management organization that builds demand for U.S.-produced dairy products on behalf of America’s dairy farmers. For more in formation, call DMI’s toll-free Technical Support Hotline, 800/248-8829, or visit www.extraordinarydairy.com.
Gerdes, Sharon
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